IMG_8837my mum has always been making this dish since we were young..
and i certainly remember this being the first dish to be totally wiped out at parties because it’s so good when served hot.. try it
一道从小吃到大的阿母美食
每当家中开派对时,这道好吃到吮手指的泡泡虾更是一上倾盘。。试试哈

Ingredients

1kg deep sea prawn ~ about 22

prawn seasoning ~ add the following as appropriate and according to personal preference
soy sauce
pepper
ginger, chopped ~ add if desired
sesame oil

batter
11 heaped tbsp self raising flour
4 tbsp rice flour
1/2 tsp sea salt
2 tbsp oil
water ~ as appropriate
1 egg white, divided into 2 portions

IMG_8841食材

海虾 1公斤,约 22条

海虾调味料 ~以下请依照个人口味适量调味
生抽
胡椒粉
姜,切碎~可免
麻油

面糊
自发粉 11大匙
粘米粉 4大匙
海盐 1/2小匙
油 2大匙
水,适量
蛋白 1颗,分两份

Directions/做法

IMG_8818season prawns for at least 2 hours
海虾拌入调味料,腌制自少两小时

IMG_8808when ready to fry, prepare batter. mix self raising flour, rice flour and sea salt together. add in water and mix
准备炸虾前开始准备面糊。自发粉、粘米粉和海盐混合。适量加入水,拌匀

IMG_8809add more water as needed to get a slightly thick batter
水适量加入直到面糊变浓稠

IMG_8811stir in oil, and blend well
加入油、拌匀

IMG_8813beat egg white slightly
蛋白略打散

IMG_8817add in half portion of egg white into batter. *UPDATED: add the other half portion egg white to prawns
面糊加入半份蛋白.*注意: 另半份调入海虾

IMG_8816your final batter should look something like that ~ i.e. it leaves a mark before disappearing
准备好的面糊应该是这样滴 ~ 勺起时,面糊会留下痕迹

IMG_8821bring a wok of oil to boil over medium high heat
将油以中大火烧热

IMG_8826dip prawn into batter
将虾裹上面糊

IMG_8827place gently into oil
轻轻摆入热油

IMG_8828turn the prawn when one side begins to turn golden brown
当虾开始变金黄色时,将其翻面

IMG_8832once prawn is cooked, turn to high heat for a final fry. this primarily serves to remove additional oil from the prawn
虾子双面熟透后,转换成大火让炸好的虾收油

IMG_8833turn prawns out on a napkin to soak off additional oil
虾子滤干,摆放到厨纸上

IMG_8839serve hot and enjoy
趁热享用

Personal notes/温馨小贴士:

IMG_8838– mum told me to add a bit of eno salt to flour mixture if you want to avoid (kids especially) developing a sore throat after eating (temperature hot) fried food
阿母说如担心(尤其是小朋友)吃了热的炸虾后会上火(也就是发热),可在面粉中加入适量 ENO 果子盐

IMG_8843to get a nice curl from frying the prawn (instead of a straight looking prawn), cut 2 very small snips on the inner side of the prawn before seasoning
如想炸出有弧度的虾子,可在腌制虾子前在虾身的内部剪上两道小小的切口

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(21) Comments

  • Quek Mui Luan (May 13, 2015)

    ”蛋白 1颗,分两份“ — 请问你只用一份蛋白 ?

  • Mimi Bakery House (May 13, 2015)

    That\’s off the prawn posting but I love your nail art…so ke ai!!!!

    Yes, these prawns are best eaten warm…来几只吧!!!

  • Janet (May 13, 2015)

    Thanks for sharing. My late grandma used to cook this and it was one of my favorites. Seeing this recipe brings back warm memories. I am more of a baker than a cook, but will definitely try this. Cheers!

  • 婉婉下午茶 (May 13, 2015)

    aiyoo~不得了。。我超爱吃虾子,尤其是炸虾^^
    上会儿试做了你的香脆锤锤,超好吃!看来又要抽空试做泡泡虾了!^^
    谢谢你详细的分享❤

  • chloe (May 14, 2015)

    Hi Victoria. These fried prawns look so light and crispy. Just wondering if I am using plain flour instead of self raising flour how much baking powder should I add in for the 11 tbsp. Thanks for your help. Regards Lauren

    • Victoria Bakes (May 14, 2015)

      Hi Lauren, how r u. I suggest u prepare one cup of homemade raising flour and then measure out the required amount as compared to making 11 tbsp. keep the unused portion for future use.

      Hope this helps

  • Rumbling Tummy (May 14, 2015)

    ohhhh this is my favourite dish when mom cooks too. I hardly cook this becoz of the oil. Will try your eno tip. Thanks for sharing.

  • Qi Qi in the house (May 14, 2015)

    这是我小时候过节时候常见的一道佳肴呢!
    再度重逢,赶快把配方收藏了!谢谢~

  • Aunty Young (May 14, 2015)

    真是入得厨房,出得厅堂的全能太太,你家先生好福气!
    我虽然少吃虾,但是我也觉得这吓卖相好棒!

  • Daisy Tang (May 14, 2015)

    哇~你的泡泡虾怎么那么漂亮的?我之前有试过,不成功,没有泡泡的感觉,又不脆。
    下次试你的食谱,谢谢分享!

  • May Law (May 14, 2015)

    再来强推! 现在连阿母的秘密都公开啦, 亲你你。。会被阿母骂叻! 嘻嘻。。。

  • Mel (May 14, 2015)

    When I was young, my mum used to make this for us too…. (we called this \”Heir Keen\” in Hainanese). But now she rarely make dishes that is deep fried….she said unhealthy wor… I guess I will have to make this in my own kitchen then.

  • Michellr (September 14, 2015)

    I tried your recipe, it taste good!. But I have 1 big problem. After dipping into the batter ( and yes i use Self Raising Flour), it didnt \” Bubble\”. It came out like normal fried prawn. How do I rectify this problem? Thanks.

    • Victoria Bakes (September 14, 2015)

      hi, you put the rice flour right? did your batter leave a ribbon stage?

      • Michellr (September 15, 2015)

        Yes, I mix with the rice flour too.
        Ribbon stage, let me observe again next round. This is the possible reason?

        • Victoria Bakes (September 15, 2015)

          Yes, if batter is too thin, it drips off and you won\’t have much to rise. Also, temperature of oil. U want it to give it that burst

  • Brenda (February 17, 2016)

    Hi, is the rice flour the same as glutinous flour? Thks

    • Victoria Bakes (February 18, 2016)

      Hi Brenda, no it\’s different. if you understand chinese, it is 粘米粉, glutinous rice flour is 糯米粉

  • ykchoi_yin (January 22, 2017)

    Hi victoria, that looks simply gorgeous.. i just wonder if that batter can be used to fry sotong as well?i had this deep fried sotong ring at a restaurant that the batter was very puff up & very crispy.. have u tried with sotong? thanks a lot for sharing

    • Victoria (January 22, 2017)

      Hi, go ahead! Good idea really! My helper is allergic to prawns and she use the batter with hotdog and crab sticks. In fact fry the leftover batter.. you will be surprised someone in the family actually loves it

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Victoria Bakes – Baking into the Ether